Hedone
Hedone
Tricia De Courcy Ling
Time Out rating:
<strong>Rating: </strong>4/5
User ratings:
<strong>Rating: </strong>3/5
Rate this
Time Out says
Wed Oct 17 2012
The cosy, sensual decor of Mikael Jonsson’s characterful spot is a welcome change from the pearlised leather and silver vases of more uptight haute cuisine establishments. Deep-filled brown suede cushions, primitive-style paintings, and open brick- and stonework hit the right smart-casual tone for this unglamorous niche of the A315, but Hedone is not without pretensions.
A continuing irritant is the wine list, which offers scant choice under £40 per bottle. The limited selection on the daily changing menu, however, is far more pleasurable; in essence, guests come to experience Jonsson’s response to the finest produce available each morning. The price rises according to the number of courses ordered. As a bonus, you don’t have to offer companions a taste because they’re eating the same thing.
Meals begin with own-made rustic bread of stunning deliciousness, served with such a generous hand it’s difficult not to eat too much. Superb dishes on our summertime visit were a bulbous, tender poached oyster served in the shell with apple foam; a pretty assembly of slow-cooked duck’s yolk with fresh almonds, girolles, apricot and white mayonnaise; and roast pigeon (its claws underlining the kitchen’s uncompromising tone) with beetroot and cherries.
Less pleasing was john dory with seaweed emulsion; magnifying glasses might have helped identify the rubbery scrap of fish swimming in tidal gloop. Desserts are OK – meringue discs stacked with lemon custard, lemon gel and accompanied by lemon sorbet, for example – but the kitchen’s prime skill is in starter-style dishes and a few spartan mains.
Share your thoughts
Comments & ratings